Hello! Today I picked up a little under 13 gallons from Apple Hill farm in Concord NH via the Concord Area Homebrewers club. Unpasturized and pressed this past Sunday, I plan to split the two carboys evenly into 3.

So here's the yeast;

Safale S-04
Nottingham
WYeast Pasteur Champagne

-I did two batches of this same cider last year with the Champagne yeast and learned some lessons, but thankfully still made it out with no blown bottles and a bubbly dry cider!

I just wanted to hear some suggestions, as this is only my second year doing cider. Things you may know working with these yeasts that you could pass on. Any specific fruit that goes well with the yeast and such. Thanks in advance